About

Our intention is to preserve gastronomic tradition and to help integrate it into the time in which we live.  Our products are simple and made with the cleanest, best ingredients we can find, with technique that has survived and evolved through generations. All of our products are made by hand, slowly, in small batches. 

Our ingredient lists are short and understandable.  You will never finds vague words like "spices" or "flavorings" or "natural flavors" on our labels.  We believe that you have a right to know what you're eating, and that we have a responsibility to tell you!

About Charlito’s Cocina

Charlito’s Cocina began in 2011, inspired by a desire to preserve the food preservation tradition of curing, as well as the goal of making high quality cured foods more accessible. Specializing in dry cured salami, our products are simple and made with the best ingredients we can find, with technique that has survived and evolved through generations.

 

Our goods are influenced by the curing traditions of Southern Europe, particularly Spain.  That said, we pride ourselves on being part of the diverse landscape of American food producers, with our identity rooted in the diversity and melting pot of our hometown- Queens, New York City.  

About “Charlito,” by Charles

Born Charles Samuel Wekselbaum, and Raised in New York City in a Cuban, Jewish,American household, I took on the nickname, “Charlito,” derived partially from a difficulty that Spanish speakers close to me seemed to  have pronouncing “Charles,” and partially of a willingness to bestow an affectionate nickname upon “little Charles.” The nickname stuck. It is rife with love, affection, and now, history. The name “Charlito’s Cocina” seemed a most fitting way to give proud and accurate identity to this gastronomic adventure.